38
GENERAL
C
LEANING IS THE ONLY MAINTENANCE normally
required.
F
AILURE TO MAINTAIN THE OVEN in a clean
condition could lead to deterioration of the surface
that could adversely affect the life of the appliance
and possibly result in a hazardous situation.
D
O NOT USE METAL SCOURING PADS, ABRASIVE
CLEANSERS
, steel-wool pads, gritty washcloths, etc.
which can damage the control panel, and the interior
and exterior oven surfaces. Use a sponge with a mild
detergent or a paper towel with spray glass cleaner.
Apply spray glass cleaner to a paper towel.
D
O NOT SPRAY directly on the oven.
AT REGULAR INTERVALS, especially if spill overs
have occurred, remove the shelves, the shelf
support and wipe the interior of the oven clean.
Don't forget the cavity ceiling (which is easily
overlooked).
R
EMOVE, EMPTY AND DRY the water container after
each use.
S
ALTS ARE ABRASIVE and if deposited in the
cooking compartment, rust could develop in
places. Acid sauces like ketchup, mustard or salted
foods e.g. cured roasts, contain chloride and acids.
These affect steal surfaces. It's a good idea to clean
the cooled down oven cavity after each use.
R
UN THE STEAM CLEANING FUNCTION regularly to
aid and ease the cleaning.
U
SE A MILD DETERGENT, water and a soft cloth to
clean the interior surfaces, front and rear of the
door and the door opening.
D
O NOT ALLOW GREASE or food particles to build
up around the door and door seal. Failure to keep
the seal clean may result in damage on the fronts
or adjacent units, due to the door not closing
properly during operation.
DISHWASHER SAFE
W
IRE SHELF
BAKING & DRIP TRAY
STEAM TRAY
SHELF SUPPORTS
Maintenance & Cleaning
